MOM'S CURRANT CAKE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 loaf
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees. In a medium bowl, sift together the flour, baking powder, and salt. Set aside. Butter a 9-by-5-inch loaf pan; set aside.
- In a small saucepan, heat the cream over medium heat. Stir in molasses. In a medium bowl, cream the butter until light and fluffy. Gradually add the sugar. Beat in the eggs, one at a time, beating to combine after each addition. Stir in the cream mixture, then the currants. Add the dry ingredients and beat to combine.
- Pour into prepared pan, and bake until a knife inserted in the center comes out clean, about 1 hour 15 minutes.
CURRANT TEA BREAD
This rich and flavorful bread is a favorite old-time recipe. Because it keeps well and goes great with coffee or tea, I like to have an extra loaf on hand for gifts or for friends who come to call over the holidays.
Provided by Taste of Home
Time 1h10m
Yield 1 loaf.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in the milk and lemon zest. Combine flour and baking powder; gradually add to the creamed mixture and mix well. Stir in currants., Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 239 calories, Fat 6g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 82mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
IRISH BREAD
My mother-in-law was born in Ireland and this is her recipe, which was only shared with the family. My husband would make 20 loaves for St. Patrick's Day to give to friends but he would never give the recipe. When asked for it, he would make the person a loaf and tell them that the recipe was a secret. Now that both he and his mother have passed, I think she would like to share it. I make 4 loaves each year for our church bake sale. They sell for $17.00 each and people come to the early mass just to get one.
Provided by Dorothy
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cast iron skillet.
- Pour hot water over raisins and currants in a bowl and let soak. Whisk flour, sugar, salt, and baking soda in a separate bowl until well combined; whisk in buttermilk.
- Drain raisins and currants and pat dry with paper towels; fold into dough. Turn dough out onto a floured work surface and knead gently until it holds its shape; if dough is too sticky, knead in more flour. Form into a round and place into prepared cast iron skillet. Use a sharp knife to cut a cross into the top of the loaf.
- Bake in the preheated oven until golden brown and a slender knife inserted into the loaf comes out clean, about 1 hour.
Nutrition Facts : Calories 225.4 calories, Carbohydrate 51.5 g, Cholesterol 1.1 mg, Fat 0.6 g, Fiber 1.8 g, Protein 4.8 g, SaturatedFat 0.2 g, Sodium 399.8 mg, Sugar 25.3 g
KRENTENBROOD VAN BAKKER VEERMAN (CURRANT AND RAISIN BREAD)
This is my father's recipe for authentic Dutch currant bread (krentenbrood). He was a professional baker and made these loaves a lot! This recipe makes 2 regular-sized loaves, or one long loaf.
Provided by Dien
Categories Bread Yeast Bread Recipes
Time 4h15m
Yield 16
Number Of Ingredients 12
Steps:
- Soak currants and raisins in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels; stir in candied peel.
- Sift flour and cinnamon into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well; pour in 1/4 cup lukewarm water. Let stand until yeast begins to foam, about 5 minutes.
- Stir remaining 3/4 cup lukewarm water, milk, eggs, and salt into the flour mixture until dough comes together.
- Turn dough out onto a lightly floured surface. Add currant mixture; knead until evenly incorporated and dough is smooth and elastic, about 5 minutes. Transfer to a bowl and cover with a damp cloth. Let rise in a warm place until doubled, 45 minutes to 1 hour.
- Grease two 9x5-inch loaf pans lightly with butter. Flatten dough gently and shape into 2 loaves. Place 1 loaf in each pan and cover with a damp cloth. Let rise in a warm place until puffy, about 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake loaves in the preheated oven until firm and dark brown, about 45 minutes. Invert onto a wire rack to cool completely before slicing, about 1 hour.
Nutrition Facts : Calories 458 calories, Carbohydrate 101 g, Cholesterol 25.8 mg, Fat 2.8 g, Fiber 5.4 g, Protein 11.7 g, SaturatedFat 0.9 g, Sodium 172.4 mg, Sugar 41 g
CURRANT LOAF
Good budget stretcher to fill hungry kids. Once the fruit has soaked for a couple of hours, it does not take long to assemble the ingredients for cooking. I have left the fruit to soak over night in the fridge and cooked the loaf the next day.
Provided by Chrissyo
Categories Dessert
Time 4h
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place in a bowl 1 cup of dried mixed fruit, sugar and 1 cup cold strained tea.
- Leave this mixture for 1 to 3 hours so that the fruit will become plump.
- Stirring the fruit occasionally to ensure all the fruit is coated with the tea and sugar mixture.
- Add the self raising flour slowly, but mix the flour in thoroughly. The cake mixture will look like gravel.
- Pour into a well greased loaf tin.
- Cook in a moderate oven for approximately 45 to 60 minutes.
- Turn onto a wire rack to cool.
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